Wild Blueberry & Lime Cake Bar

Ingredients To Prepare

Satin Crème Cake 850g
Almond Flour 50g
Oats 50g
Cold Butter 210g
Almond Oil 30g
Almond Butter 50g
Sunflower Seeds 50g
Almond Slices 50g
Cake Batter
Satin Crème Cake 1000g
Whole Eggs 350g
Canola Oil 180g
Coconut Oil, melted 100g
Water 240g
Lime Zest 8g
Cremfil Silk Key Lime
Topfil Choice Wild Blueberry
Puratop White N Shiny As Desired

Working Method

Crumble Base

• Using paddle attachment, mix all ingredients on low speed until a crumble is obtained. Line a baking pan with parchment paper.

• Suggested pan size: 9”x13”x2”(H)

• Add an even layer of crumble about 1.5-2 cm thick to baking pan.

• Bake for 20 minutes at 175°C. Once crumble base is partially baked, remove from oven and allow to cool completely before assembly.

Cake Batter

• Using a paddle attachment, mix all ingredients for 1 minute on low speed and 4 minutes on medium speed.

• Pour prepared cake batter on top of partially baked crumble base (about 1cm thick).

• With remaining cake batter, prepare pastry bag for top layer in next step.


• Prepare one pastry bag with Cremfil Silk Key Lime and another bag with Topfil Choice

Wild Blueberry. Cut each bag to obtain a 1cm opening. Swirl some of both fillings evenly on top of cake batter while leaving a 1cm distance from sides of pan.

• With remaining cake batter in pastry bag, apply thin layer onto fillings, while keeping surface even.

Apply some swirls of both fruit fillings onto cake

batter again leaving 1cm from all sides of pan.

Oven Type: Revolving Oven Temperature: 170°C Bake Time: 35-40 minutes, bake until golden colour

With the help of a microwave or a bain-marie heat Puratop White N Shiny to 40°C-45°C. Drizzle on top, once baked.

Wild Blueberry & Key Lime Cake Bars

Complexity level:  


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